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Streusel Fruit Bread

 Streusel Fruit Bread
"This recipe has been handed down through the years in my family, so I scaled it down for this contest," writes Robert Logan of Clayton, California. The result is a delightful bread chock-full of dried fruits and nuts.
6 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1/3 cup mashed ripe banana
  • 2 tablespoons canola oil
  • 2 tablespoons light corn syrup
  • 3/4 teaspoon vanilla extract
  • 1/4 cup chopped pecans
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped dried apricots
  • TOPPING:
  • 2 tablespoons brown sugar
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons cold butter

Directions

  • In a small bowl, combine the flour, sugar, cinnamon, salt and baking
  • soda; set aside. In another bowl, beat the egg, banana, oil, corn
  • syrup and vanilla. Stir into dry ingredients just until moistened.
  • Fold in the pecans, cranberries and apricots.

2 of 2

Streusel Fruit Bread (continued)

Directions (continued)

  • Pour into a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking
  • spray. For topping, combine brown sugar and flour in a small bowl.
  • Cut in butter until crumbly. Sprinkle over batter.
  • Bake at 325° for 40-45 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack. Yield: 1 mini loaf (6 slices).
Nutritional Facts: 1 slice equals 265 calories, 10 g fat (2 g saturated fat), 38 mg cholesterol, 184 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.